Chiles Rellano Casserole
2 large cans Hatches Whole Green Chiles
4-5 cups Shredded Cheddar
1 cup whole milk
2 Tablespoons cumin
1 Red Bell Pepper, diced
Split the chiles and spread them open as you layer chiles and cheese in a 9 x 13 casserole. Dust each chile layer with some cumin. End with a layer of cheese. Whisk the eggs and milk together and pour over all. Bake in a 400F oven for 30 minutes. Top with diced bell pepper, and bake 30 more minutes or until a knife comes out clean. Cut into squares and serve with sour cream and Salsa Verde.
Here's my favorite (and it's my best-rated recipe on RecipeZaar!)
It started as a recipe in _Southern Living_ but I added some tweaks of my own. You could use chicken sausage instead of pork, or leave out the meat altogether and add some extra veggies.